Want a great way to eat seafood? Try this homemade Coconut Shrimp Recipe! You can fry it, bake it, or use an air fryer. It’s a delicious dish for the family, good for starters or as a meal. The best part of it is that the recipe comes with a sweet chili sauce that will delight everyone at the table.
If you love tropical flavors, then try this Fresh Kiwi Mango Salsa and this delicious Mango Habanero Margaritas. This is also included in our 56 Winning Game Day Recipes which is packed full of awesomeness!!
You can fry, bake, or air fry this easy coconut shrimp. It’s so tasty! The crunchy coconut outside and sweet chili sauce are a perfect combo. It’s a simple dish and quick to make, perfect for busy days or parties.
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Set of 3 Breading Pans, Stainless Steel, oven safe too
6oz Ceramic Ramekins, Set of 6 – Oven Safe, Perfect for Dips and More
What is coconut shrimp sauce made of?
To make a coconut shrimp recipe from scratch, first gather the following simple ingredients.
Ingredients
Sweetened shredded coconut – You can use any shredded coconut that you find.
Shelled Prawns or large shrimp – Use either fresh or frozen (if frozen, you’ll need to thaw them before using).
All-purpose flour – Make it gluten-free if using 1:1 gluten-free flour.
Egg – For binding everything together.
Coconut milk – Best in terms of flavor. But buttermilk or half-and-half would work, too.
Panko bread crumbs – For an ultimate crispy texture. Otherwise, you can use regular breadcrumbs.
Salt – Either sea salt or Himalayan salt.
Vegetable oil – A good amount for frying.
How do you prepare coconut shrimp?
First, defrost your raw shrimp if needed. Then, place three shallow bowls side by side.
Then, fill the first bowl with flour. In the second bowl, whisk together the egg and coconut milk, and in the third bowl, mix panko breadcrumbs, shredded coconut, and salt.
Heat oil in a wok or a frying pan if a wok is not available. As the oil heats, start breading the shrimp.
Dip each shrimp in flour, shaking off any excess. Then, dip it in the egg and coconut milk mixture. Next, roll the shrimp in the panko and coconut mixture.
Finally, test the oil by dropping a small piece of bread into it. If it bubbles, the oil is hot enough. Fry the shrimp in small batches of 4-5 at a time. Cook for 2-3 minutes, turning halfway through, until golden brown.
Keep the cooked shrimp warm in the oven, between paper towels, while you finish the remaining shrimp.
Sweet Tangy Sauce
To serve, mix apricot jam and sweet chili in a small bowl to make your dipping sauce. Add a few drops of fresh lime juice for extra tanginess.
– Apricot jam or apricot preserves: offers a rich, fruity flavor that pairs well with both sweet and savory dishes.
– Sweet chili sauce: provides a sweet, tangy, and slightly spicy flavor.
Recipe Pro Tips!
What goes best with coconut shrimp?
Coconut shrimp is great to eat with various dipping sauces such as our sweet chili sauce, mango, or pineapple salsa.
Then, as with any finger food, it pairs amazingly with a delicious tropical cocktail, such as Pina Colada or Margarita.
Do you taste the coconut in coconut shrimp?
You do, but it’s very subtle. It provides a comforting sweetness to this crispy shrimp.
DO YOU LOVE SHRIMP AND WANT MORE?
Shrimp is one of our favorite seafoods, and we love it in many recipes. Here are some of our favorites.
Coconut Shrimp Recipe
Ingredients
- 1 lb. medium size prawns shelled, deveined with tails on
- 1/2 cup flour
- 1 egg beaten
- 2 Tbsp. coconut milk
- 1/2 cup panko crumbs
- 3/4 cup coconut shredded and sweetened
- 1/2 tsp salt
- Canola oil for frying
Dipping Sauce
- 1/2 cup good quality apricot jam
- 1/3 cup sweet chili sauce
- Pinch of salt
Instructions
- If using frozen shrimp, defrost them under cold running water.
- Set three shallow bowls side by side. Place flour in the first. Whisk egg with coconut milk in the second. Mix panko, shredded coconut and salt in the third.
- Heat oil in a wok or a frying pan if a wok is not available.
- As the oil heats, start breading the shrimp. Dip in flour first and shake off excess. Dip in the second egg mixture and then roll in the panko/coconut crumbs.
- Test oil with a small amount of bread and when it is bubbling, the oil is hot, or, if you have a thermometer, until it registers 350F. Fry the shrimp 2-3 min., turning halfway through in small batches, 4-5 at a time. Keep the shrimp warm in the oven while you finish the rest. In a small bowl, combine dip ingredients and set aside.
- Serve coconut shrimp warm with the dipping sauce.
Dipping Sauce
- In a small bowl, combine dip ingredients and set aside while you finish frying the shrimp.
Let us know what you think!
We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!